Polish Meatballs(For Large Group)
Juicy Polish meatballs with savory mushroom gravy, perfect for large gatherings. Rich flavors from meat, onions, and mushroom soup make this hearty dish a crowd-pleaser.
Ingredients
Instructions
- Combine ground veal, ground pork, ground beef, eggs, chopped onions, and soaked bread in a large mixing bowl.
- Use bread crumbs to shape the mixture into meatballs.
- Roll the meatballs in bread crumbs and sauté in oil until well browned.
- Add water and chicken bouillon cubes to the skillet with meatballs.
- Simmer the meatballs and broth for 3 hours at 275°F (135°C).
- Stir in mushroom soup to make the gravy.
- Color the gravy with Kitchen Bouquet or similar seasoning.
Tips & Substitutions
To achieve the best flavor, consider adding fresh herbs like parsley or dill to the meat mixture. If you don't have white bread, stale baguette or even gluten-free bread can work as substitutes. For a slightly different texture, try using panko breadcrumbs instead of traditional breadcrumbs when rolling the meatballs.
Serving Suggestions
These Polish meatballs are delicious served over mashed potatoes or egg noodles, complemented by a side of steamed green beans or a light salad. For a heartier meal, pair them with roasted root vegetables with chicken, which adds a wonderful contrast to the flavors.
Storage & Reheating
Store any leftover meatballs in an airtight container in the refrigerator for up to 4 days. To reheat, place them in a skillet with a little water or broth over medium heat, covering to prevent drying out. You can also microwave them for quick reheating, ensuring they are heated thoroughly.
Nutrition & Diet Analysis (per serving)
Each serving of Polish Meatballs(For Large Group) contains roughly 734 calories, with 36g protein, 84g carbohydrates, and 29g fat. It is an excellent source of protein (72% of the Daily Value) and iron (23% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 762mg per serving (33% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze the meatballs after cooking?
Yes, these meatballs freeze well. Allow them to cool completely before transferring to a freezer-safe container. They can be stored for up to 3 months. Thaw them in the refrigerator overnight before reheating.
What can I use instead of chicken bouillon cubes?
If you prefer a homemade option, you can use homemade chicken stock or broth instead of bouillon cubes. This will add a richer flavor to the dish. Just adjust the amount of salt accordingly, as store-bought broth can be salty.
How do I know when the meatballs are fully cooked?
The meatballs are fully cooked when they reach an internal temperature of 160°F (71°C). Using a meat thermometer is the best way to ensure they are cooked through. They should also be browned on the outside and firm to the touch.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).